Veal Cutlet (Schnitzel, naturell) |
|||||||||
| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3/4 lb veal cutlet, 1/2" thick | 1 tsp. olive oil | salt and pepper |
| 2 tbls. butter | paprika | 1 lemon, quartered |
| 1 | Soak cutlet in milk for 10 minutes. Dry, pound lightly, brush with oil and seasoning. Fry slowly in hot butter, on both sides, for about 25 minutes. When done, sprinkle with paprika. Garnish with quartered lemon. Serve with rice, potatoes or dumplings; with cauliflower, spinach or green salad. |